- Artishokes4 Piece(s)
- Lemon1/2 Piece(s)
- Onions2 Piece(s)
- Garlic2 Piece(s)
- Stuffing300 Gram(s)( bought from butcher )
- Olive oil2 Tablespoon(s)
- Pine nuts50 Gram(s)
- Olive100 Gram(s)pitted black
- Herbe de provence1 Teaspoon(s)
- Egg1 Piece(s)
There are many recipes for stuffed artichokes according to regions of the world. We offer you an easy and quick recipe for a complete and balanced dish . The artichoke heart or stock is simply stuffed with meat mixed with spices. With the countless choice of spices and herbs, you can transform this dish as you desire.
Preparation of the vegetables
We start by break the tail of the artichokes. Then cut them at the base to give them a flat base. To avoid oxidation rub them with lemon . Shop the top of the leaves and cook them for 30 to 35 minutes in boiling salted water. Drain them by turning them over. Let cool.
Peel and chop the onions and garlic. Cut the olives into small pieces.
Cooking the stuffing
In a pan, heat 1 tsp. of oil and melt the value of 2 tsp. chopped onion. Add the stuffing and cook for about 5 minutes, mashing it with a fork.
Mix together the garlic, pine nuts, olives and Provence herbs. Add the egg. combine this preparation with the stuffing. Adjust the seasoning.
Baking the stuffed artichokes
Preheat the oven th. 7 (210 ° C). Gently spread the leaves from the center of each artichoke, remove the hay and garnish with stuffing. Brush a baking dish with oil, sprinkle the bottom with the remaining chopped onion and arrange the artichokes. Bake 30 min. Serve right out of the oven.
I find excellent stocks of frozen artichokes, here in France, in Maghreb stores.
They are beautiful, and good after cooking.